string bean salad with mustard vinaigrette
Cuisine: French
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Ingredients
  • 1 pound (500g) string beans, both ends trimmed
  • 1 small red onion, diced
  • 7 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 4 teaspoons lemon juice
  • 3 ½ tablespoons fresh dill, chopped
  • Salt and pepper, to taste
Instructions
  1. Prepare a bowl of ice water and set aside.
  2. Bring salted water to boil in a saucepan. When bubbling, throw in your string beans and simmer the vegetables covered for 3 to 5 minutes, until slightly tender but still crispy. Timing precision is key here -- don't over boil them or they'll be soggy.
  3. Drain your string beans in a colander and immediately place them in the bowl with ice water to stop the cooking process. Drain your string beans again in the colander and place them in a bowl with the red onion. If you're not using your string beans right away, place them in the fridge.
  4. In a small bowl, mix the olive oil, Dijon mustard, white wine vinegar, lemon juice, dill, salt and pepper.
  5. Pour the dressing over the string beans when ready to serve. Mix well to combine.
Notes
ADAPTED FROM: Ina Garten's French String Bean Salad
TIP: Don't let the string beans sit in the dressing before serving them or the lemon will discolor the vegetables.
Recipe by Savormania at http://www.savormania.com/string-bean-salad-with-mustard-vinaigrette/